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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I'm not a big scalloped potato fan, because often I find that they are bland or have a nasty texture. These are the exception! If you have a mandoline or a food processer, use it to slice the potatoes- you need them to be really thin. Ingredients:
2 lbs russet potatoes, sliced very thin |
2 cups heavy cream |
2 garlic cloves, minced |
2 tablespoons fresh thyme leaves, chopped |
3 tablespoons fresh chives, chopped |
1 cup parmesan cheese, freshly grated |
1/2 teaspoon kosher salt |
1/2 teaspoon white pepper |
Directions:
1. Preheat oven to 375.
2. Combine all ingredients in a large bowl, and mix until all of the potatoes are coated.
3. Butter a shallow baking dish, and add potato mixture, flattening top of potatoes.
4. Bake for 40 minutes, or until the potatoes are tender and the edges bubble.
5. Let stand for 10 minutes, then serve.
6. Notes: I have made this ahead of time, and put the mix in a zip top bag in the fridge until I was ready to bake.
7. For a browned top, dot with small chunks of butter before baking.
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